During Major Snow, Chinese people prepare for the Spring Festival, and making sausages is an important part of it. In Nanjing, Hangzhou, Hefei, Chongqing and other southern cities, people prepare pork to make sausages.

The meat for sausages must be a particular quality, not too fat and not too lean. If the meat is too fat, in the drying process the sausages will become thinner and thinner until they become like a thread; if it is too lean, the sausages will crack or break, and they taste like dry wood. Therefore, the meat must be just right, with more lean meat than fat. The best meat for sausage is that of the pig’s buttock.

Cut the meat into little pieces, and add all your favorite seasonings--salt, soy sauce, MSG, allspice, etc. After the mixing, the meat is packed into intestines.

The intestines used must be processed, so that the intestinal wall has become thin and translucent. Fasten one end of the intestines and begin cramming the meat into them carefully. A small hole on the intestinal wall can cause a huge crack. Fasten the intestines when finished packing the meat, and a tempting sausage is ready.

The sausage should be dried in a well-ventilated place in the shade. After a week, they are edible. Cut a certain amount off, and boil or fry it as you like.